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Pumpkin pudding is a favorite at our house. I like to make it in the morning and chill it for an afternoon snack.

I switch between regular cream and coconut cream and it is equally delicious with either, making this a great paleo option as well.

My go tos for the sweeteners are either maple syrup, rhapadura, or sucanut. I’m not sure I have a favorite..they’re all so good!

It makes them look even more delish if you have fancy little ramekins to bake them in. I have a few, and my kiddos love when they get their own personal dish of custard.

Not sure if it has anything to do with the ramekins or not, but so far we are 5 for 5 in this house (adults included) of being this custards no. 1 fan.

The health benefits of pumpkin should merit a little more respect other than the adulterated form most people get it in through the months of September-November…That is… artificial pumpkin flavor in coffee and conventionally grown pumpkin canned in bpa laden cans for baked goods.

Here’s a quick run down of the benefits of eating more pumpkin

Full of antioxidant content

Rich in fiber which supports a healthy digestive system

Pumpkin meat and seeds are high in protein, zinc, vitamin A, and folate. (Which means this is ultra great for expecting moms as well.)

Reduces painful inflammation

Pumpkin seeds are a great source of magnesium.

Pumpkin seeds are also a great source of plant based omega 3 fatty acids.

Since it has the added sweetener this isn’t an everyday occurrence, but even when im super skimpy on the sweetener the kids gobble it up.

Custards are a great way to get healthy fats and lots of egg yolks in the kids. Both crucial for healthy brains, and especially growing and developing children.

What Sally Says About Custard/Pudding:

Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients — eggs, whole milk and cream.

Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasteurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.

Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat, but they are no substitute for clean, certified, whole, raw milk for growing children. SWF.

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Paleo/ Primal Pumpkin Pie Pudding

Ingredients

2cupspumpkin puree

3 eggspastured

2egg yolksoptional

1cupcream pastured dairy or coconut cream

1tbsswedish bitters (opt)(I like Maria Trebens brand)

1/2cupmaple syrup or sucanut

1tsp dried ginger

2tspcinnamon

1/2 tsp sea salt

1/2 tspnutmeg

1/8 tspblac pepperopt

pinch of cloves

Instructions

Preheat oven to 325 degrees.

Mix cream, eggs, pumpkin and bitters. Add sweetener and spices.

You can pour in an 8x8 baking dish, or serving size ramekins or pint sized wide mouth mason jars.

Bake for about one 50 minutes for smaller baking dishes and one hours for the 8x8 baking dish till center is jiggly.

Yogurt was one of the first things I started making on my own. And with good reason. It’s so easy it practically makes itself! In fact, it’s so easy my almost 5 yo knows how to make it. (It does require using a stove,so supervision is recommended for young children.) Before I knew how easy it was and inspite of hearing how easy it was, I was still intimidated. I lived in a cute little town though, that has a practically perfect little store that had an adorable little yogurt maker in it. I’ll admit the yogurt maker helped me get over my fear and put me well on my way to being a pro DIYer, but my recipe is actually even easier than using that yogurt maker.

Maybe you’re not convinced it’s worth your time to make your own yogurt, however. Allow me to explain why that’s far from the truth…

Store bought yogurt almost always comes in plastic, which adds a healthy dose of hormone disruptors while also contributing to unnecessary waste.

Homemade wins economically, by leaps and bounds.

Homemade you control the end product. What kind of milk, what kind of sweetener, what flavor if any is added.

You can control what strands of probiotic you use! Specific strands can help specific problems, so you could technically make your yogurt especially targeted for a flu, head cold, or at younger children dependent on the probiotic strands you choose. You do have to be careful though, as some strands will create a snotty like textured yogurt…ask me how I know.

It’s so easy it’s silly. That’s a legit reason.

You’re way more hip if you make your own. Also legit.

So now that we all agree that making your own yogurt is doing yourself and the world a favor… here’s the recipe/method!

Step 1. Over medium heat warm 1/2 gallon of milk to about 180 degrees. Take off burner and let cool.

Step 2. Whisk 1 Tbs of previously purchased whole fat, plain yogurt or 1 capsule/ 1/2 tsp of a powdered probiotic (This one is a good quality probiotic that is great for yogurt) into cooled or luke warm milk.

Step 3. Pour into 2 quart sized mason jars and place clean cloth over them, securing with rubber bands. Put in your oven and turn the pilot light on and let them sit for 10 hours.